Cranberry Cheesecake Recipe

Cranberry Cheesecake has a spiced crust and a creamy orange-infused filling topped with cranberry sauce and sugared cranberries. It’s a classic American favorite that is perfect for Thanksgiving or Christmas!

I use all fresh fruit in this decadent holiday cheesecake to get the most intense flavor and texture, the best color, and aroma. The filling has a burst of orange zest and tangy cranberry sauce to enhance the rich creaminess, and the sweet cranberry topping adds another layer of crunchy deliciousness. I have another secret in my graham cracker crust: a pinch of cinnamon and nutmeg to add to the fall flavors, making it even more incredible.

Baked Cranberry Cheesecake is had a rich and creamy texture and its the perfect combination of sweet and tart flavors in every bite. There is no canned fruit in this recipe. I am making this beautiful cake from scratch.

I wanted the perfect cheesecake to serve for the holidays with all the flavors that remind me of Thanksgiving, so I blended cranberries and oranges for the sauce and mixed cinnamon and nutmeg into the crust.

Then, I decided to add some sugared cranberries on top for extra sweet and tangy flavor. Voila! Every bite has a burst of fall flavors that mesh perfectly with each other.

What’s more, the flavors go well with any kind of entrée you serve. The cheesecake is beautiful, too, so it is great for holiday parties. It is also fancy enough for a celebration, like a birthday or an anniversary.

If there is a large crowd to feed, make an extra one. There is no need to worry about leftovers. If, by chance, there are any leftovers, they can be frozen for up to three months. Just put them in individual freezer bags, and they can be removed when the cravings hits.

Looking for Thanksgiving recipes? I have lots of them! Want some recommendations? Check out my Creamy Sweet Potato Soup, Pecan Pie Bars, and Dry Brined Turkey!

Why you will love this recipe

• The perfect flavors for the holiday season: With cranberries, oranges, cinnamon, and nutmeg, this cheesecake is ready for Thanksgiving, Christmas, and all the holiday parties and celebrations.
• Don’t worry about cracks: Since the cake is topped with cranberry sauce and sugared cranberries, the topping hides any imperfections from baking.
• Dress it up: This cake is already pretty with its cranberry sauce topping and sugared cranberries so it will not take much to dress it up for a celebration like a birthday party or anniversary.
• Freeze it for later: Although it is best when eaten fresh, it still tastes delicious three months later if it is frozen. Just pack it in plastic wrap and a freezer bag.

What you’ll need to make cranberry cheesecake

Special items:

• Springform pan – I use a 10-inch springform pan.
• Stand mixer – To beat the ingredients.
• Large roasting pan – For the water bath.
• Medium saucepan – To make the sugared cranberries.
• Bowls
• Cooking utensils

Ingredients:

For the crust:

• Graham cracker crumbs – Get high-quality graham crackers and crumble them in a food processor for the best flavor and consistency.
• White granulated sugar – The sugar adds sweetness and mixes with the butter to hold the crust together.
• Melted unsalted butter – The most important ingredient to keeping the crust together, melted butter is the glue but it also adds good flavor.
• Cinnamon – Adds a woody and sweet flavor with a citrusy hint.
• Nutmeg – Goes perfectly with cinnamon for a true holiday scent and flavor. Slightly sweet with a bit of a clove taste.

For the filling:

• Cream cheese – Always get the best brand and make sure it is full-fat, brick style. The whipped kind has too much water and air in it, so it does not have the right consistency. It has to be used at room temperature for the best results.
• White granulated sugar – White granulated sugar is sweet and large enough to make air pockets but small enough to melt when whipped or creamed.
• Large eggs – Room temperature eggs combine easier and will not resolidify the fats, causing lumpy batter.
• Sour cream – Sour cream adds some tang to this cheesecake, but it has to be at room temperature, so it is easier to incorporate. Otherwise, it may cause lumps.
• All-purpose flour – Helps prevent cracking and stabilizes the eggs to keep them from curdling or shrinking.
• Vanilla extract – Be sure to use pure vanilla extract and not just the flavoring. If not, use vanilla bean paste or whole vanilla beans.
• Orange zest – I love the taste of fresh orange zest in this cheesecake. It adds an intense orange flavor that perks up the whole cake. Zest the orange yourself with a microplane in just minutes.
• Cranberry sauce – For this recipe, I highly recommend using a homemade cranberry sauce recipe like my easy cranberry sauce made with just four ingredients.

For the sugared cranberries:

• Orange juice – Squeeze the orange juice yourself with a juicer in just a few minutes, and don’t worry about additives or extra sugar. Just fresh, clean juice.
• White granulated sugar – To coat the cranberries, make them sweet and add some crunch.
• Cranberries – I get fresh, organic cranberries from a local farmers’ market for the best flavor.
• Water

How to make cranberry cheesecake?

1. Preheat and prepare: Before starting, I set the oven to 325 degrees F, put the top rack on the middle oven slot, and butter a 10-inch springform pan.
2. Make the crust: Then, I add all of the crust ingredients to a large bowl and stir them well before pressing them into the prepared pan using the bottom of a measuring cup or my fingers.
3. Chill: Then it goes into the fridge to chill for 30 minutes. Once it is chilled, I cover the bottom and sides with foil to keep the water out during the water bath.
4. Beat the cream cheese: Next, I beat the cream cheese on medium-low with an electric mixer until light and fluffy. Then, the sugar and flour are added as I continue to beat.
5. Add the eggs: The eggs are added one at a time, mixing well after each addition. Then, the sour cream, orange zest, and vanilla are added and combined, scraping the sides as needed.
6. Fill the pan: Last, I poured the batter into the pan and spooned the cranberry sauce on top of it, spreading it carefully with a knife.
7. Bake the cake: Now, I put the cake pan into a large roasting pan and fill it with enough hot water to reach halfway up the side of the springform pan. Then, it bakes for 40 to 50 minutes.
8. Check: I check it after 40 minutes to see if it is done. If the edges are puffy and a small area in the center giggles slightly, it is done. Then, I prop open the door and turn the oven off for one hour.
9. Remove and cool: After an hour, I remove the cheesecake and put it on a cooling rack for two hours. Before it goes into the fridge to chill overnight, I run a butter knife around the edges to loosen it.
10. Coat the cranberries: The next day (just before serving), I heat the water, orange juice, and half a cup of sugar in a pot over medium heat until it is dissolved. Then, the cranberries go in and get tossed until coated. I remove them and place them on parchment paper spread out in a single layer to cool for 15 minutes. After they cool, I toss them in the rest of the sugar before arranging them on the cheesecake to serve.

Expert tip

How to choose the best cranberries

Getting good cranberries is important to this cheesecake because they can be bitter if you get the wrong ones. The fresh ones can be a variety of colors, but they will mostly be a deep scarlet red or fire engine red. Some varieties may be yellow or white, but it is best to stick to the red ones for this recipe because we are going for visual attractiveness and excellent taste.

Shiny, red skin with a bright sheen and an opaque look rather than translucent or pale is what you are going for. Also, they should be firm and have a hollow sound when dropped. They should also bounce. Stale or old berries are shriveled, mushy, and soft. Anything with brown spots or bruises should be avoided.

One thing to note is that they are typically in season from September to mid-November. I prefer to buy mine from a local farmers’ market because I am familiar with them, and I can trust them. During the rest of the year, the only way to get them is dried, frozen, or canned. I would not use canned but frozen (and thawed) or dried (and hydrated) will work for this recipe.

Recipe variations and add-ins:

• More cranberries: To add more cranberry flavor, chop some cranberries and add them to the cheesecake batter or add some cranberry sauce and do a swirl.
• Other cookies: I have used Oreo cookies instead of graham crackers for the crust, and the kids loved it! Try it with different flavors of Oreos or other cookies.
• Candied oranges: Rather than topping the cheesecake only with sugared cranberries, add some color with candied orange peel.
• Added fruit: Don’t stop at cranberries. Add other fruits like chopped apples or pears would work well this this cheesecake.
• White chocolate: Drizzle some melted white chocolate on top for added decadence.

Serving suggestions:

• Serve with a big scoop of vanilla ice cream for a nice hearty dessert.
• For something lighter, add a dollop of my homemade whipped cream instead.
• Looking for the right wine? Some of my favorites are Poulsard, California Zinfandel, and Beaujolais.
• This is the perfect dessert to serve after a meal of cranberry orange turkey breast. It is so moist and succulent.
• Instead of turkey, it would also be outstanding with my cranberry orange pork tenderloin with just a few ingredients besides the tenderloin and cranberries.

Frequently asked questions

Why is my cranberry cheesecake watery?

One of the worst mistakes is to use fat-free or low-fat ingredients. Please do not do this. A cheesecake needs extra fat to be rich and creamy. Another thing that could have happened was the water bath leaking into the pan. Remove the cake from the crust; hopefully, that will fix the problem.

Also, overmixing can cause the cake to be watery. Do not overmix the cheesecake. Another issue may be the most obvious. The temperature of the ingredients. They have to be at room temperature. Remember that.

Do I have to use a water bath on my cheesecake?

Although it is not 100% necessary, it is highly recommended to make a creamy cheesecake without any cracks or wrinkles, even in a cake that has a topping that will cover it. Besides, it is not that difficult. If leakage worries you, place the springform pan inside another pan before placing it inside the roasting pan instead of foil. Or place the roasting pan on the lower rack of the oven instead. It will still add moisture to the oven.

Why is my cheesecake crust hard?

There are several reasons for a hard crust. First, it could be from too much butter. Since butter firms up when it chills, it will be hard to cut after being in the fridge for the length of time that it takes to get the cheesecake to set. It could also be that the crust was packed too tightly. Just pack the crumbs until they feel firm. One more thing that can cause this problem is the type and brand of cookies. Some are harder than others. I only use Honey Maid or Nabisco graham crackers.

Why are my cranberries so bitter?

Cranberries are known to be both tart and bitter. The tannins in them cause the bitterness, and this is natural. However, it is easy to sweeten them to help them lose their bitterness. For instance, in this recipe, they are cooked with orange juice and sugar and then tossed in sugar again before being used to top the cheesecake. If they are bitter after that, there is something wrong. Get new cranberries and start over.

How to store:

• Refrigerate: Refrigerate cranberry cheesecake in a sealed container for up to four days.
• Freezing: To keep it longer, wrap it in foil and place it in a freezer-safe containers, it can be frozen for up to three months.
• Defrost: Thaw overnight in the refrigerator for the best texture and taste.

How to correctly chill a cheesecake:

Simply follow this procedure and you are bound to perfect it! The key here is to cool it very slowly.

1. Turn off the oven heat and then, open the door slightly allowing it to cool down slowly. This can last for about one hour.
2. Place it on the rack to cool completely for another two hours then, refrigerate.
3. Remove from the pan, then, refrigerate the whole thing for at least 6 to 8 hours or overnight.

More recipes with cranberries:

Recipe tips:

• Always use room-temperature ingredients when making any cheesecake.
• For the best cranberries, choose deep red, opaque, firm and bouncy berries.
• Do not buy mushy or soft berries with brown or bruised spots.
• To avoid watery cheesecake, do not use fat-free or low-fat ingredients.
• Also, watery cheesecake could be caused by leakage in the water bath or overmixing.
• It may help to put the water bath on the oven’s bottom rack or place the cake pan in another pan instead of wrapping it in foil.
• If the crust is too hard, it could have too much butter, or the crust could be set too firmly.